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Teriyaki Pineapple Chicken and Rice Stuffed Peppers on a plate

Teriyaki Pineapple Chicken and Rice Stuffed Peppers

These stuffed peppers combine chicken, rice, and pineapple in a delightful teriyaki sauce, making for a comforting dish that's perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

Stuffed Peppers Ingredients
  • 4 pieces bell peppers (any color), tops removed and seeds discarded
  • 1 lb chicken breast, cooked and shredded
  • 1 cup cooked rice (white, brown, or jasmine) Use cooked, cooled rice; day-old rice works best.
  • 1 cup pineapple chunks (fresh or canned, drained)
  • ½ cup teriyaki sauce
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 pieces green onions, chopped (for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a mixing bowl, combine the shredded chicken, cooked rice, pineapple chunks, teriyaki sauce, olive oil, salt, and pepper. Stir until evenly mixed.
  4. Stuff each bell pepper with the chicken and rice mixture, leaving a slight gap at the top.
Baking
  1. Cover the stuffed peppers with foil and bake for 25–30 minutes.
  2. Remove the foil and bake for an additional 10 minutes or until the peppers are tender.
  3. Garnish with chopped green onions before serving.

Notes

These stuffed peppers freeze well and can be made ahead of time. Serving ideas include pairing with a side salad or using the filling in lettuce wraps.